There is a dinner for Fishline volunteers so we will not cook tonight.
My husband and I picked up the early morning produce from our local market at 5:30. That gives me an idea of what I will be “buying” today. I think it will be Mexican week.There are lots of avocados, tomatoes, peppers and onions. We picked up 906 pounds this morning.
I will be shopping today and making scrapple and waffles for breakfast tomorrow. Both my mother and my grandmother made scrapple, which is a form of fried mush. I will add the recipe at the bottom of this post.
I went to the food bank to see what I could buy. I would have used 11 “fishbucks” I went to the store and spent $29.21 to purchase what I listed. Fish is on the menu for tomorrow night and salsa of some sort.
Scrapple:
1 quart water
1 small onion sliced
6 peppercorns
1 bay leaf
1 smoked pork hock ( about 2 pounds)
Simmer until pork falls off the bones.
Strain and reserve the liquor
There should be 4 cups
Shred pork and reserve
Corn meal mush:
1 cup white or yellow corn meal
1/2 cup cold water
1 tsp salt
Mix these together in a bowl
Heat 4 cups pork liquor
Add corm meal slowly and simmer 5 minutes until thick
Add the pork, 1 tsp dried sage and dried hot peppers to taste
Put in bread pan and chill .
When chilled slice into 1/4 inch slices and fry slowly until crisp on the outside.
Can be frozen when sliced and pulled out to cook when you wish.
Kind of replaces bacon.
Loaves and the Fishline 